Foodservice counters at Whitco’s award-winning restaurant project have green credentials One of the centre points of the award-winning new restaurant at the Vaillant Group, Belper, is a series of bespoke foodservice counters manufactured by E& R Moffat. Specialist catering suppliers Whitco were in charge of the project, which won the 2012 CEDA Grand Prix sustainability project award.
Expand story >Energy saving induction advice from CESA Induction cooking gives faster cooking times as the pan heats almost 50% faster than a gas burner does. Figures from a CESA (Catering Equipment Suppliers Association) member show that boiling 4 pints of water by gas can take 8 minutes 18 seconds, whereas on an induction hob it takes just 4 minutes 46 seconds. This not only reduces cooking times, but also reduces energy consumption. Induction cooking uses electro-magnetic energy to turn the pan...
Expand story >New cafe’s espresso machine has customers talking about bespoke paint job Ivica Pendaroski (Ivan to his customers) describes his new business, Fresh, as “a local, casual cafe and lunch place with a deli, offering nice, freshly prepared food at reasonable prices.” It’s been a big hit with the locals which, since it’s in London’s busy Twickenham, is no mean feat. As a big coffee fan, Ivan was determined to offer the best and specified a Gaggia espresso machine. A green...
Expand story >OHSAS 18001 award demonstrates commitment to staff welfare Kings Lynn-based Williams Refrigeration has achieved another refrigeration ‘Industry First’ with certification to the Occupational Health and Safety Standard (OHSAS) 18001:2007. “The award of this prestigious international standard to our Kings Lynn site reflects our continual improvement initiatives,” says Williams Group Safety & Environmental Manager Stuart Gray. “It complements the existing ISO 9001 Quality standards and ISO 14001 Environmental Management certifications held not only in the UK but also with our operations...
Expand story >Dynamic new restaurant uses Precision to store exclusive ingredients such as ‘mighty marble’ steaks Executive chef Kevin Gratton describes Tramshed, Mark Hix’s new site in Shoreditch, as a ‘sharey’ sort of a place. The menu has limited options, with three starters and three sweets that change daily and, that customers usually share. The main courses are all about steak and chicken – as underlined by Damien Hirst’s ‘Cock and Bull’ sculpture, a Hereford cow and a cockerel, preserved in a...
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